This Instant Pot cheesy mashed potatoes is an easier and healthier version of my favorite Easter side dish, twice baked potatoes.
This month’s challenge for The Recipe Redux is to share your favorite kitchen tool. Without a doubt, my new favorite kitchen tool is my Instant Pot. It is new, and I haven’t been able to use it quite as much as I’d want, but so far, It’s helped me make corned beef & cabbage quite effortlessly, and now super easy & super cheesy mashed potatoes. I can’t wait to continue to use it to make beans, yogurt, rice, and mac & cheese.
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How These Cheesy Mashed Potatoes Fit into My Lifestyle
Every Easter, my mom would make twice baked potatoes. They were cheesy, crispy, and so tasty. As simple as they were, they were not quick. You know, you have to bake the potatoes, then let them cool enough to scoop the potato out of the skins, then mix the potatoes with everything, fill the potato skins up again, load with cheese, then bake again. Although this recipe doesn’t have a crispy topping or skin, it’s still got all the delicious flavors of the traditional twice baked potato, and with just 2 different steps. It’s worth it for sure. I cook the potatoes in my Instant pot to save time and dishes.
These potatoes are just as tasty as the original, they’re creamy and cheesy and perfect. They’re so good, I have found myself to have to slow down and savor every bite, which is good for my body and my soul. Mindful eating is awesome and makes food taste so much better (unless it’s bad, then it won’t)
How They’ll Make Your Life Easier
The potatoes cook quickly in the Instant Pot, they won’t boil over if you boil them, or take 90 minutes if you bake them. Really, they couldn’t be better. I also love making these because they get really soft and I can mash them with a fork. So all I, and YOU get dirty is a measuring cup, a fork, and my Instant Pot bowl. Even more time saving for us all.
Quick Notes on This Recipe
Like with all Instant Pot recipes, the pressure cooking time may be short, but it takes time to get up to pressure and to release the pressure. Plan on at least 30 minutes to cook these potatoes. But the good thing is that it’s 30 minutes of your Instant Pot doing ALL the work, you just set it and forget it. And now please forget that I just quoted the most obnoxious informercial
Use a fork or potato masher to mash the potatoes directly in the Instant Pot.
I kept the skins on for extra texture, ease, and nutrients. You can peel them or leave them on, either way.
I used fingerling potatoes leftover from my summer CSA, I found this submarine shaped potato in my stock. Funny shaped produce just makes the world go round.
I use my Instant Pot on the ground because I’m terrified that the steam will ruin my kitchen cabinets or something! So I’m using it as far away from anything overhead as possible. Also loving the humidifier it turns into. My poor Washington skin in Utah really appreciates this.
Cheesy Mashed Potatoes
- 1 cup water
- 2 large Russet potatoes about 4 cups, cubed
- 1/2 cup plain Greek yogurt
- 1/2 cup milk
- 1 cup cheddar cheese shredded
- 1 tablespoon chives chopped
- pour water into Instant Pot, place steaming basket in pot. Add potatoes to pot. Secure the lid on the Instant Pot and set the Pressure Release to SEALING. Select the Steam setting and set the cooking time for 5 minutes, at high pressure.
- Once cooking is done, move Pressure Release to VENTING for a quick release.
- Remove water by pouring it out into a strainer. Return potatoes to instant pot. Add yogurt, milk, cheese, and salt and pepper to potatoes. Mash with a fork or potato masher. Top with fresh or dried chives. Serve hot.
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Let’s get chatty:
- What do you like to eat on Easter?
- Do you have an Instant Pot? If so, what do you love to cook in it?